RatingYields4 Servings

Ingredients

2 tbsp vegetable oil
1 kg pork butt (cut into large chunks)
¼ cup Filipino soy sauce(you can also use regular dark soy sauce)
1 onion (chopped)
1 carrot (chopped)
4 garlic cloves (chopped)
2 bay leaves
1 tsp whole black peppercorns
½ cup filipino vinegar(you can also use white vinegar)
1 tsp salt
Garnishes
½ onion (thinly sliced)
3 tbsp white wine vinegar

Directions

1

In a large casserole pan (with a lid), heat the oil over a medium/high heat until hot.

2

Add the pork in small batches and fry until browned. Repeat with all the pork then set aside in a bowl.

3

Too the pan, add the onion, celery, carrot, garlic, bay leaves and peppercorns and fry for 2-3 minutes to soften.

4

Return the pork and juices to the pan along with the soy sauce, vinegar and salt. Bring to a boil and then add around 400ml water. Bring this to a boil then reduce the heat too low. Pop on the lid and simmer gently for 1 1/2 - 2 hours until the pork is tender - stirring occasionally.

5

Using a slotted spoon, remove as much pork as you can to a waiting bowl and then using a stick blender, blend the vegetables into the liquid to make a sauce. Return the pork, and you're done.

6

While the Adobo cooks, mix the onion and vinegar together to make the garnish. Refrigerate until needed.

7

Serve with boiled rice. Scatter over the pickled onions and sprinkle a little fresh coriander if you have any just before serving.

Ingredients

 2 tbsp vegetable oil
 1 kg pork butt (cut into large chunks)
 ¼ cup Filipino soy sauce(you can also use regular dark soy sauce)
 1 onion (chopped)
 1 carrot (chopped)
 4 garlic cloves (chopped)
 2 bay leaves
 1 tsp whole black peppercorns
 ½ cup filipino vinegar(you can also use white vinegar)
 1 tsp salt
Garnishes
 ½ onion (thinly sliced)
 3 tbsp white wine vinegar

Directions

1

In a large casserole pan (with a lid), heat the oil over a medium/high heat until hot.

2

Add the pork in small batches and fry until browned. Repeat with all the pork then set aside in a bowl.

3

Too the pan, add the onion, celery, carrot, garlic, bay leaves and peppercorns and fry for 2-3 minutes to soften.

4

Return the pork and juices to the pan along with the soy sauce, vinegar and salt. Bring to a boil and then add around 400ml water. Bring this to a boil then reduce the heat too low. Pop on the lid and simmer gently for 1 1/2 - 2 hours until the pork is tender - stirring occasionally.

5

Using a slotted spoon, remove as much pork as you can to a waiting bowl and then using a stick blender, blend the vegetables into the liquid to make a sauce. Return the pork, and you're done.

6

While the Adobo cooks, mix the onion and vinegar together to make the garnish. Refrigerate until needed.

7

Serve with boiled rice. Scatter over the pickled onions and sprinkle a little fresh coriander if you have any just before serving.

Filipino Pork & Vegetable Adobo